Milk kefir – secondary fermentation

If you love kefir, you are absolutely going to love second fermented kefir. Secondary fermentation (2F) refers to when you have made your kefir and then flavour it. It improves the taste of the kefir and increases the nutrients and the probiotic count. After you ferment your kefir for 24-48 hours, take out the grains (if you are using the starter culture, reserve a 1/4 cup for your next batch) and add flavour to the kefir and let it sit for another 12-24 hours. The result is a delicious, creamy and thick kefir. To flavour my kefir, I’ve used lemon and orange peels, dates, vanilla and cinnamon.

This week I experimented with adding turmeric to my 2F, it was so yummy and I loved the colour. When I posted it up on the Wild Fermentation Facebook page, someone recommended that I add a little bit of black pepper as it helps to absorb the nutrients from the turmeric. That was new knowledge and it’s good to know so I thought I would share with you all.


Here’s how I made the turmeric 2F kefir.


Kefir in a jar
1 Tablespoon grated turmeric
Orange peels (wash orange in water mixed with apple cider vinegar)
2 dates


Add turmeric, orange peels and dates to milk kefir. Mix well, close with a lid and let it sit on the counter for 12-24 hours.